Versatile Golden Egg Bread

This is one of those breads that is good for just about anything.  It was one of our favorites to make when I was in high school.  Years and years ago.  It's been so long since I made it because the recipe was left at home with Nana.  She says she still uses that old DAK bread book, but I don't believe it.  She never makes bread anymore and I think I'll swipe it next time I'm down to visit.  ☺  However, I did get copies of our favorite recipes.  This was always a vigorous dough that we would toss in the bread machine and then have to keep poking holes in the top of the dough so it wouldn't overflow the dome.  Something that happened more than once.  That old bread machine is still around 20 odd years later, it looks like R2D2 and makes very large round loaves.  It was interesting eating the half circle sandwiches...

I definitely recommend the larger, 9x5" loaf pans for this bread.  The dough is soft and supple, one of those that just feels good to work with.  It is a very happy dough too, and will rise beautifully. 

(Bread making is so therapeutic, why let the bread machine have ALL the fun?)  The loaf turns out tender, yet firm enough to handle cutting while still slightly warm, good for fresh bread-n-butter and jam or honey or even just plain.  It is great for sandwiches, toast, french toast, whatever you may need a good solid country loaf for in the kitchen.  It would make great day old bread for bread pudding.  And it won the seal of approval from the girls.  They are so bread spoiled.

Golden Egg Bread

makes 1 loaf

2 tsp Instant Yeast

2 cups white whole wheat flour

1½ cups all pupose flour

3 tbsp sugar

2 eggs

6 tbsp sunflower oil (or melted butter, or melted refined coconut oil or a combo)

1½ tsp sea salt

¾ cup warm water

Bring all ingredients together into a soft dough.  Depending on how you measure your flour, you may need up to an additional ¼-½ cup of flour to achieve a soft, supple consistancy.  (One of these days I will switch to weights...)  Knead until smooth and elastic.  Or use a bread machine or stand mixer to knead.  Allow to rise in a covered bowl until doubled in size, 45 minutes to an hour.  Turn out dough onto lightly floured surface and shape into a rectangle, fold in thirds (longs ends in) and roll up into a loaf, folding under ends.  Place in a greased loaf pan and allow to rise until loaf has risen about an inch over the pan lip.  (This loaf has major oven spring.)  Bake at 350º for 30 to 45 minutes until golden brown and hollow sounding when thumped on the bottom.  Allow to cool before cutting.  If you can.  Freezes well, sliced, for a few months.  (Like it ever lasts that long.)

Adapted from DAK

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